Some feta in the fridge called for my attention, and so I gathered the thick thick yoghurt, some home made mustard, a smidgen of honey, a copy of Turquoise and made Greg Malouf’s wonderful creation. It can be a dip, sauce or dressing and the combination of flavours is quite synergistic – beyond what you might expect.
Let me just say that the dip disappeared exceedingly fast.
Thick Thick Yoghurt, Feta, Mustard and Honey dip.
Source : inspired by Turquoise
Cuisine: Turkish-style
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
ingredients
220g feta cheese (Turquoise uses sheep’s feta)
150g thick thick yoghurt (read here if you are unfamiliar with thick yoghurt)
1 large tspn Dijon mustard
0.5 – 1 tspn mild honey
method
Soak the feta in cold water for about 10 minutes to remove excess salt, changing the water twice. Dry it with a teatowel or paper towel.
Use a food processor, blender or using an immersion blender. Crumble the feta and mix with the other ingredients. Blend until very smooth and creamy. Cover and chill until ready to eat. It will keep for up to a week in the fridge.
Use as a dip, dressing or sauce e.g. over steamed or roasted veggies. Enjoy!
With dried herbs
From The Dips Series
- Asparagus Pesto
- Broad and Butter Bean Mash
- Cacik: Turkish cucumber and Yoghurt Mezze
- Cheat’s Hummus – Hummus made from a can of chickpeas or butter beans
- Chick Peas
- Chickpea, Almond and Sesame Spread
- Haydari
- Nut Butters - How to make them
- Roasted Garlic Oil - How to make
- Salsa Verde
- Tahina Tarator (Tahini Spread)
- Tomato and Chilli Jam
- Yoghurt, Feta and Mustard Dip
Ways with Yoghurt:
- How to make thick thick yoghurt/yoghurt cheese.
- I finally made a Blueberry Shrikhand. It is hard to beat.
- Use thick thick yoghurt with all sorts of fruits and other toppings.
- A huge dollop of thick thick yoghurt on top of winter soups, like this spicy red lentil soup.
- Yoghurt Curry
- Thick Yoghurt Tahina Dip with Herbs
- Yoghurt and Rosepetals
- Cacik: Turkish cucumber and Yoghurt Mezze
- Haydari
- Tender Eggplant with yoghurt
- Yoghurt, Feta and Mustard Dip
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More Cooking, Food and Recipes:
Related articles
- Feta Cheese Dip with Cumin (turkishkitchenmelbourne.blogspot.com)
- Muhammara (Fenugreek Dip) (turkishkitchenmelbourne.blogspot.com)
- Butternut squash with quinoa, feta, basil and mint recipe | Lorraine Pascale (guardian.co.uk)
- strawberries in a champagne mustard viniagrette (thegreenpeacock.blogspot.com)
- Edamame (Soy Bean) Dip with Smoked Paprika & Garlic Recipe (cookincanuck.com)
- Malidzano, or eggplant dip with walnuts (Macedonia) (vegventures.com)
- Strawberry and Feta Salad Recipe Great Aphrodisiac (livingstrongandhappy.blogspot.com)
Gosh this looks good Ganga. In that bottom photo, what’s the herb (?) you’ve sprinkled on top? Lovely idea anyway, particularly like the thought of pouring over steamed veg.
And makes me think I need to pick up Turquoise again and have another good look through.
Glad you like it Kathryn. I thought you might!
The herb is just a pot of dried herbs that I keep on my kitchen bench. Anything that lasts long enough to dry goes in there – curry leaves, rosemary, mint (if it dries Ok), sage, lavender, lemon verbena, lemon grass, ….. anything goes into the mortar, gets ground and goes into my herb pot. (I have a similar pot for spices and add the last bits of my spices when I buy a new lot)
Quickie and delicious dip!Love the addition of honey!
The honey does make a difference. Glad that you like it!
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this looks delicious,…
Many Many thanks…
Feta cheese may be difficult to get in India, anyway keeping the recipe in my favorite folder in case I get my hands on it (feta cheese)some day. Looks interesting and tasty to try out.
Feta is so common here, it is hard to imagine it unavailable anywhere. I am glad that you like it and hope that you get to try it one day.
what beautiful pics you have here in your blog. I am inspired
Dip looks delicious.
Thanks Pravs, did you manage to try it?
Such pretty blue colors (for the book called turquoise?
), and the dip sounds yum.
thank you! Yes, you got the connection, well done.
Ganga, I made this sauce today, and it really is so good! So good, that I have a teeny problem – I cannot figure out what it would go well with. I tried it with roasted carrots, and also with some whole wheat crackers, but it was like putting two strong personalities together – they overpowered each other.
Do you have any suggestions or favorites that work best with the sauce?
Hi ya, I am glad that you like it. Yes, the mustard gives it a tang indeed. It would be great over green salads, drizzled into wraps with more salad based ingredients.
I think it needs veggies that are less strong tasting. I think baked potatoes would be great! Maybe over roasted and mashed sweet potato. Simple steamed veggie mix with potatoes.
You didnt like it with crackers? I eat it mostly as a dip/spread. If it is too strong, try adjusting the mustard down a little. Dijon should be a fairly mild mustard – if yours is stronger, start with a little and add until your desired taste is reached.
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